PREPARE CHOCOLATE AND PRODUCE CHOCOLATE PRODUCTS

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1 PREPARE CHOCOLATE AND PRODUCE CHOCOLATE PRODUCTSD1.HCC.CL2.13 D1.HPA.CL4.05Trainer welcome trainees to class and informs that they will be learning how to “Prepare chocolate and produce chocolate products”.

2 Prepare chocolate and produce chocolate productsAssessment for this Unit may include:Oral questionsWritten questionsWork projectsWorkplace observation of practical skillsPractical exercisesFormal report from employer/supervisorTrainer advises students that assessment for this Unit may take several forms all of which are aimed at verifying they have achieved competency for the Unit as required.Trainer indicates to students the methods of assessment that will be applied to them for this Unit.

3 Prepare chocolate and produce chocolate productsThis unit comprises six elements:Temper couverturePrepare chocolate based fillings, coatings and decorationsPrepare chocolate mouldsMake moulded chocolatesCoat and decorate with chocolateStore chocolate and chocolate productsTrainer advises students this Unit comprises six elements, as listed on the slide explaining:Each Element comprises a number of Performance Criteria which will be identified throughout the class and explained in detailStudents can obtain more detail from their Trainee ManualThe course presents advice and information but where their workplace requirements differ to what is presented, the workplace practices and standards must be observed.

4 Prepare chocolate and produce chocolate productsElement 1: Temper chocolate:Melt and temper couverture using correct techniques and temperaturesMaintain tempered couverture for useTrainer to relate performance criteria to element 1Performance criteria is the process by which the students training match the learning elementThe element is the skillTo assess competency in the skill; the performance criteria is used to outline activities that can be used to assess competency.The trainer should relate how the performance criteria is related to the elementTo be able to Prepare chocolate and produce chocolate products the students must be able to; Temper chocolateThe student should be able to doMelt and temper couverture using correct techniques and temperaturesMaintain tempered couverture for use

5 Temper chocolate Melt and temper couverture:Cut into small pieces or use chocolate pelletsHeat slowly over warm waterStir with clean dry utensilNo more then 50°CKeep water away from chocolateUse clean equipmentTrainer to advise:Cut into small piecesThe faster the chocolate melts the betterSmall pieces will melt quicker than larger piecesPlace chocolate into clean DRY containerAllow steam to warm the container that holds the chocolate: DO NOT allow water to touch the container

7 Temper couverture Maintain tempered couverture for use:Insulate container to retain warmthUse warmed cloth around bowlPlace into chocolate warming bain marie to hold at static 30°C or lessTrainer to advise:Working in colder climates like Europe and Southern Australia air temperature can be as low as 15ºC to 18ºC in workplaces.It is important to keep the tempered chocolate at a working temperature of 28ºC to 30ºCStatic warmers; these are basically warm bain maries using dry electric elements inside a box to keep temperature at a constant temperatureThese are available in various sizes: Contact specialist chocolate supplierThere are now machines that will temper for the confectioner but these take longer time than what can be achieved by hand

8 Prepare chocolate and produce chocolate productsElement 2: Prepare chocolate based fillings, coatings and decorations:Select required commodities according to recipe and production requirementsUse appropriate equipment to prepare chocolate based fillings, coatings and decorationsUse correct techniques to produce chocolate based fillings, coatings and decorations to enterprise standardsProduce chocolate based fillings/centres, coatings and decorations to enterprise requirements and standardsTrainer to advise:Trainer to relate performance criteria to element 2Performance criteria is the process by which the students training match the learning elementThe element is the skillTo assess competency in the skill; the performance criteria is used to outline activities that can be used to assess competency.The trainer should relate how the performance criteria is related to the elementTo be able to Prepare chocolate and produce chocolate products the students must be able to; Prepare chocolate based fillings, coatings and decorationsThe student should be able to doSelect required commodities according to recipe and production requirementsUse appropriate equipment to prepare chocolate based fillings, coatings and decorationsUse correct techniques to produce chocolate based fillings, coatings and decorations to enterprise standardsProduce chocolate based fillings/centres, coatings and decorations to enterprise requirements and standards

9 Prepare chocolate based fillings, coatings and decorationsSelect required commodities:Compound chocolate looks very similar to couvertureKeep labeling with all productsFollow standard recipe ingredientsCollect all ingredients before beginning the production processTrainer to advise:Confectioners need to be able to identify quality productsCompound chocolates are similar to couvertureRemember: couverture is the better product with excellent mouth feel and longer flavour structures in the mouth after consumptionAll product must have a standard recipe; this keeps the consistency in the productThe customers want the same product as they purchased last time

10 Prepare chocolate based fillings, coatings and decorationsUse appropriate equipment to prepare fillings:Equipment must be cleanStainless steel is recommendedEquipment must be dryEquipment must be suitable to the jobTrainer to advise:Even the small equipment must be suitable for the jobExample:Do not try to stir the chocolate with a small spoonUse a good size spoon that is cleanIt must not be a spoon that has been used to stir savoury foods and is embedded with taste of garlic and onions for example

11 Prepare chocolate based fillings, coatings and decorationsUse correct technique to produce fillings:WhiskCombining chocolate and cream for ganacheBlend slowlyStirring chocolate while it is meltingPipe consistent sizesPiping truffles to be sold individually requires them to be same sizeEnrobeComplete coverage of soft centersTrainer to advise:The skills used by the confectioner is the same as the patissierBlendWhiskEnrobePipingMany skills are required but the most important is ‘patience’All steps must be followedIf shortcuts are used then product quality will be compromised

12 Prepare chocolate based fillings, coatings and decorationsProduce to enterprise standards:Enterprise standards will varyUse best quality ingredientsFollow standard recipeTrainer to advise:Enterprises will have varying standardsWhat is the market place that is being suppliedHigh quality; the best ingredients and flavouringsBudget quality; good quality ingredientsIt will vary…

13 Prepare chocolate and produce chocolate productsElement 3: Prepare chocolate mouldsEnsure moulds are cleanPolish moulds ready for useMoulds are kept at correct temperature for productionTrainer to advise:Trainer to relate performance criteria to element 3Performance criteria is the process by which the students training match the learning elementThe element is the skillTo assess competency in the skill; the performance criteria is used to outline activities that can be used to assess competency.The trainer should relate how the performance criteria is related to the elementTo be able to Prepare chocolate and produce chocolate products the students must be able to; Prepare chocolate mouldsThe student shouldEnsure moulds are cleanPolish moulds ready for useKeep Moulds at correct temperature for production

14 Prepare chocolate mouldsEnsure moulds are cleanMoulds need to be cleanClean with soft clothDo not use knife or sharp object to rush jobImperfection will cause chocolate to stick and show on moulded productWash:Only use hot water and soft clothDry thoroughlyTrainer to advise:Any imperfection on inside of mould will show as an imperfection on moulded chocolate when it is demouldedDo not scrape or scratch cold chocolate from mouldWash in hot water and mild detergent; rinse in hot waterUse soft cloth to wipe chocolate from mouldAir dryUse hair dryer if required

15 Prepare chocolate mouldsPolish moulds ready for useUse soft clothSmooths the surface ready for tempered chocolateTrainer to advise:Polish with clean soft clothIf surface is clean the chocolate will release from the surface when it contractsThe product will then release from mould more easily.

16 Prepare chocolate mouldsKeep moulds at correct temperature for productionPolycarbonate - 20ºCMetal - 25ºCBest kept in dry warmed storage boxImportant in cooler climates; not in tropicsTrainer to advise:If the moulds are too cold the chocolate will thicken too quickly;especially when doing filled chocolates and when tipped over the shell will be too thick and not be able to hold enough fillingKeep moulds in secure storage to will minimise chance of damage

17 Prepare chocolate and produce chocolate productsElement 4: Make moulded chocolatesSelect and prepare combinations to be producedUse tempered couverture and set in moulds correctlyFill moulded chocolates correctlySet, release and handle moulded chocolates appropriatelyTrainer to advise:Trainer to relate performance criteria to element 4Performance criteria is the process by which the students training match the learning elementThe element is the skillTo assess competency in the skill; the performance criteria is used to outline activities that can be used to assess competency.The trainer should relate how the performance criteria is related to the elementTo be able to Prepare chocolate and produce chocolate products the students must be able to: Make moulded chocolatesThe student should be able to doSelect and prepare combinations to be producedUse tempered couverture and set in moulds correctlyFill moulded chocolates correctlySet, release and handle moulded chocolates appropriately

18 Make moulded chocolatesSelect and prepare combinations of choicePersonal tasteWhat will customers like?Select quality ingredientsPrepare with careTrainer to advise:Confectioners need to produce product that will sellUse combinations that are known to work and have been sold beforeBe adventurous with some flavour combinationsChilli chocolate was not used 30 years ago but is now popular in Australia.Not a big market BUT the flavour combination is enjoyed by some peopleStudent ActivityAsk the students to work on flavour combinationsWho has eaten chilli chocolate????

19 Make moulded chocolatesFill moulded chocolates correctlyUse warmed mouldsUse tempered couvertureFill mouldsTap gently to release air bubblesRoll over to release excess chocolate and drainScrape mould level; allow to setTrainer to advise:With properly prepared moulds and correctly tempered couvertureFill moulds with couvertureTap mould gently on bench to all any air bubbles to move away from edges of mouldsTip moulds over to allow excess couverture to drain outWhen majority of couverture has drained, turn mould back uprightScrape with PLASTIC scraper the base of moulded shell to give straight edge to chocolate base

20 Make moulded chocolatesFill moulded chocolates correctlyWhen set pipe filling into empty mouldDO NOT fill to topTap chocolate shell to settle fillingTop with tempered couvertureSmooth base level with bottom of mouldTrainer to advise:Filling of empty chocolate shell requires a fine tipped piping bag.Do not fill the moulded chocolateThis is biggest mistake of beginnersLeave space for the remaining couverture baseThe filling must be below the surface of the edge of the mould.Pour couverture over the baseSmooth with flat plastic scraper to remove all excess chocolate from base

21 Make moulded chocolatesSet release and handle moulded chocolatesAllow for chocolate to setPlace into cool room for short periodReleaseTap gently on benchCareful: do not do this to close to bench edge(as they may fall onto the floor)Trainer to advise:Set aside in cool space for chocolate to set and harden.In warmer climates chocolate may need to be placed into coolroom for short period to set chocolateWhen set , invert mould over papered bench and tap sharply on bench top to dislodge product from mouldUsing a gloved hand place chocolate onto clean tray; place into covered storage space.

22 Make moulded chocolatesSet release and handle moulded chocolatesHandle de-moulded chocolates with gloved handsFingers leave oil mark on chocolateReject any chocolates that are dull in patchesTrainer to advise:When set , invert mould over papered bench and tap sharply on bench top to dislodge product from mouldUsing a gloved hand place chocolate onto clean tray; place into covered storage space.Any chocolates that show blemishes should be set aside and recycled.

23 Prepare chocolate and produce chocolate productsElement 5: Coat and decorate with chocolate:Prepare a variety of chocolate coating, icing, glazes and decorationsDecorate using coating, icing, glazes and decorations according to standard recipes and or enterprise standards and or customer requestsTrainer to advise:Trainer to relate performance criteria to element 5Performance criteria is the process by which the students training match the learning elementThe element is the skillTo assess competency in the skill; the performance criteria is used to outline activities that can be used to assess competency.The trainer should relate how the performance criteria is related to the elementTo be able to Prepare chocolate and produce chocolate products the students must be able to; Coat and decorate chocolatesThe student should be able to doPrepare a variety of chocolate coating, icing, glazes and decorationsDecorate using coating, icing, glazes and decorations according to standard recipes and/or enterprise standards and/or customer requests

24 Coat and decorate with chocolatePrepare variety of coatings, glazes and decorations:ColouredFlavouredRoasted nut portionsGlace fruitsCrystallised fruitsTrainer to advise:Many variations exist for decorating finished chocolatesBasic rules:Decoration must be edibleDecorations must be long lasting and not be affected by air dehydration; examples to use are glace fruits, nut portions, crystallised fruitsDecorations must not lose appearance by being exposed to air

25 Coat and decorate with chocolateDecorate to standard required:Standards vary in enterprisesWhat is the role of product?To be sold as individual chocolatesTo be sold by weightTo be served as Friandise with coffeeTrainer to advise:Chocolates standard will vary due to the role that they will be requiredIf the are sold individually then they must all look the sameSold by weight (by the kilo) then they may be slightly different in sizeMaybe they are to be used as friandise with coffee.Decoration will vary but should always compliment the flavour

26 Prepare chocolate and produce chocolate productsElement 6: Store at correct temperature and conditionsStore at correct temperature and conditionsMaintain maximum eating quality, appearance and freshnessTrainer to advise:Trainer to relate performance criteria to element 6Performance criteria is the process by which the students training match the learning elementThe element is the skillTo assess competency in the skill; the performance criteria is used to outline activities that can be used to assess competency.The trainer should relate how the performance criteria is related to the elementTo be able to Prepare chocolate and produce chocolate products the students must be able to; Store chocolate at correct temperature and conditionsThe student should be able to doStore at correct temperature and conditionsMaintain maximum eating quality, appearance and freshness

27 Store chocolate and chocolate productsStore at correct temperature and conditionsClosed environmentNo air movementLow humidityCool temperature 15°C to 18°CMinimal handlingTrainer to advise:Chocolate products are susceptible to damage easilyThey are a delicate productIf humidity is too high water condensation will appear on surface and cause chocolate to go greyKeep coveredKeep coolLow humidity environmentLess than 50% is preferred

28 Store chocolate and chocolate productsMaintain eating quality, appearance and freshnessMake in small quantitiesUse best quality ingredientsStore in low humidity environmentHandle with gloved handsTrainer to advise:Best way to maintain eating quality is to use best quality ingredients and to make in small batchesMake oftenAppearance; to keep their gloss chocolates must be stored in low humidity environmentHandling; handle with gloved hands as oil in skin leaves residue mark in gloss on chocolates